Dill Buttermilk Biscuits

How long would you be willing to wait for breakfast? In San Francisco’s gritty Tenderloin District, to be exact? I only ask because Dottie’s True Blue, located in said area, is my personal record at just over an hour. (By the way, there’s no such wait time if you’re looking for something stronger than coffee in the Tenderloin, as evidenced by the string of people coming and going from the nearby hotel–say what you will about drug dealers, but some of them run an efficient operation. Credit where credit is due.)

Oh, and their standard toast bread? Buttermilk dill. It’s incredible. Recently, the planets aligned perfectly, and I had both leftover buttermilk and a bunch of fresh dill. I’m sure I’ll make it back to Dottie’s this summer, but meanwhile, let’s make some biscuits.

Why biscuits instead of bread? Good question. I don’t know.

There’s something about 13 biscuits that’s just better than a single loaf. This little guy up front? He’s lucky #13.

Speaking of No. 13… How good are/were the Pixies? How stellar is that outro? My gosh.

It’s better in the morning. Much better in the morning, especially if you put an egg on it. Let’s make some coffee, put on some good music, and contemplate our next San Francisco pilgrimage. Tenderloin… I’m coming back, and I hope you’re ready.

Line two baking sheets with parchment paper and preheat the oven to 425 degrees.

In a large bowl, combine flour, sugar, baking powder, salt and baking soda. Use your fingers or a bench knife to work the butter into this mixture until it resembles coarse meal, then add buttermilk and dill. Stir just until thoroughly combined.

Drop dough onto the prepared baking sheet, using about 1/4 cup of dough per biscuit. Space them a couple inches apart. Bake until golden brown, about 15 minutes, and cool slightly on a rack before serving. Makes about a dozen (13 for me) biscuits.